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Christmas Kickoff and Holiday Cooking Guide

Ty Kernea | Herald-Citizen

Holiday Cooking Your recipes, along with a couple thrown in from other sources, for great holiday eating.

Pages 7-18

The holidays are here... let the festivities (and madness) begin! By aMy daViS HERALD-CITIZEN Staff

COOKEVILLE — Every year we feel it — that “I can’t believe the holidays are already here!” feeling. And that can be a good thing —or a stressful thing — depending on what all we have planned over the next month or so. While Santa is emersed with his big list at the North Pole, the rest of us may be overwhelmed with lists of our own — starting with what ingredients we need to create our favorite Thanksgiving dishes. But the to-do list madness doesn’t stop

there. With December practically here, the Christmas noose is definitely beginning to tighten, as Ralphie pointed out so well in “A Christmas Story.” Which means we are also making lists of those we still need to shop for, possible gifts to get them, where those gifts may be purchased, how much money we plan to spend and when we can squeeze in yet another shopping trip during our lunch break or that short window of time between getting off work and getting the family gathered at home, fed and cared for. But first... Thanksgiving! That wonderful, glorious day when we seem to suffer from calorie amnesia and

give in to the desire to indulge in as much of the good stuff as we want. Moist, warm turkey and ham. Creamy mashed potatoes, seasoned green beans and buttery rolls. Yummy pecan pie and every other kind of dessert you can imagine. All of it tomorrow! So, if you haven’t already, it’s time to make a mad dash to the grocery store to gather all those last-minute ingredients you need for the big meal, whether that be a small, intimate setting at home with immediate family or a grand affair at Grandma’s where the whole lot of aunts,

Turkey Recipes Peel it and put it in the oven for 13 seconds. Cut it and eat it with a fork and spoon. — Jesse Hawn, Sycamore Elementary students offer recipes for cooking the turkey this Thanksgiving. Pages 20, 22, 23, 25.

See HolidayS, Page 2

School kids color hand turkeys for Thanksgiving...Pages 3, 4, 19-22, 24,26

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Rediscovering the fun in Christmas I

’ll have to admit, as I’ve gotten older, the holidays just haven’t been as fun as they were when I was a kid. Our Christmas tree for the last six years has been of the tabletop variety (that has had to have a barrier of tin foil and sticky tape erected around it to keep the cat from pulling off every single ornament.) The rich food readily available everywhere has started adding unwanted pounds now that I’m not outside playing on my swingset like I did when I was a kid, or hiking across the TTU campus when I was in college. I can’t bear to listen to Christmas music before Thanksgiving has passed, and roll my eyes at the previews for cheesy holiday specials on TV. It just hasn’t been the same since I’ve been a “grown-up.” When I was a kid, I adored putting up our artificial Christmas tree (I was allergic to the real stuff). My hands would be raw from fluffing up plastic tree limbs to the perfect shape after the tree had been shoved into a box for 11 months. Half the color-

coding on the branches was gone from years of love, making us have to set out the mystery branches and try to Megan figure out Trotter where they went by their size and what row was missing a branch. I’d excitedly pull out all my ornaments, hanging favorites up front and shoving the boring ones toward the back. I’d love getting together with my extended family for a big feast — even though I usually ended up just nibbling on enough dinner to please my parents before racing to the dessert table. And oh the Christmas shows! I’d plop myself down in front of the TV and watch every one I could find. My absolute favorite was the “How the Grinch Stole Christmas” cartoon. It wasn’t really Christmas until I caught that one on TV —

sometimes three or four times throughout December. For several years now I’ve muddled through the holiday “blahs,” just trying to survive the holiday more than enjoy it. (Don’t get me started on the stresses of Christmas shopping!) But this year, things are different. This year I have a little boy who by then will be eight months old. He’s never seen a Christmas tree or ripped open wrapping paper and had more fun with the box than the toy inside. He’s never tasted a cookie or heard a Christmas song. He’s never been to a Christmas eve church service. He’s never even seen the Grinch! (Not counting his sleep-deprived mom.) I can’t wait to show him all the sights and sounds and tastes of the season. I want him to enjoy the magic of the season like I did when I was a kid — and hopefully bring a little of that sparkle back to my Christmas as well. Megan Trotter is a general news reporter for the Herald-Citizen.

Elwood Ervin Agent

HOLIDAYS: They’re here From Page A1 uncles, cousins and in-laws gathers for the celebration of thankfulness, each contributing their specialty to the feast. Need a few ideas? Flip through this special section of the Herald-Citizen to find

plenty of great dishes from our readers — everything from the main course right on down to dessert. Some Putnam County students have also contributed their expertise, offering creative advice on how to cook a turkey.

Be sure to keep this holiday section handy as these recipes are also perfect for Christmas dinner... which will be here before we blink. Whoever came up with the expression “slower than Christmas” anyway?

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The cost of turkey and trimmings? Mostly unchanged By J.M. HIRSCH AP Food Editor

Here’s another reason to be thankful this holiday season — the cost of putting Thanksgiving dinner on the table is down slightly from last year. But don’t bank on those savings for any big Black Friday

splurges. The average Turkey Day dinner will cost $49.04, or just 44 cents less this year than it did in 2012. And while every penny counts, if you need to do any traveling to belly up to the big meal, increases in airline and train tickets mean that 44 cents won’t get you very far. The good news is that after

some steep price hikes during the economic downturn about five years ago, food prices have remained mostly stable this year. It’s a welcome change from 2011, when the cost of Thanksgiving dinner jumped $5.73, up from $43.47 in 2010, according See CoSt, Page 5

HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. — — 5


Turning the Christmas tree upside down T Vaughn’s he day after Thanksgiving, you probably won’t find me putting up a festive tree and adding sparkly decorations. There is a 7-month-old crawling around my house, a 3-yearold golden retriever who has yet to outgrow the chewing “phase” and two cats who climb anything that will put them out of reach of the baby and dog. “If I were to put up a Christmas tree this year, it would be turned upside down before we got the first gift under it,” I told a friend recently. She quickly pointed out that I could, in fact, have an upside down Christmas tree. They sell them. In what looks like a weird marketing gimmick, there really are artificial Christmas trees out there that are thinner at the bottom and wide on top. You can hang your ornaments and lights on them just like any other tree, though I haven’t quite figured out where the traditional star topper fits in.

Bailey Darrow

You can also find instructions online for hanging a traditional artificial tree upside down. This involves locating studs, purchasing chains and a lot more work than I

am really up for. An upside down tree is a space saver. At least that is what the upside down Christmas tree salesmen will tell you. It also leaves more room for gifts and puts breakable ornaments out of reach of the little ones. However, it seems there is more to it than that. Some historians say that the upside down tree has roots in the Middle Ages, when Europeans commonly hung Fir trees upside down to represent the Holy Trinity of God the Father, Son

and Holy Spirit. Hanging the tree upside down also pointed out that the tree wasn’t just everyday foliage, that it was something special. Some Christians have also argued that hanging a modern Christmas tree upside down is disrespectful, since an upright tree’s top points toward Heaven. Symbolism, space-saving and broken ornaments aside, I am sure we will have some sort of Christmas tree at our house this year. It may just be a table-top tree and it may not make its appearance until Christmas Eve eve, allowing less time for destruction. Though he won’t remember much about it, it is my son’s first Christmas, after all. Where will I hang the handprint Santa and Rudolph ornaments and finger painted snowmen without a tree? Even if it does get turned upside down.

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Bailey Darrow is a reporter and the Schools editor for the Herald-Citizen.

COST: Turkey costs the same From Page 4 to the annual informal survey of consumer grocery prices performed by the American Farm Bureau Federation. The group estimates the cost by averaging non-sale food prices around the country based on feeding 10 people a meal of turkey, bread stuffing, sweet potatoes, rolls with butter, peas, cranberries, carrots and celery, pumpkin pie with whipped cream, and coffee and milk. And yes, their estimates account for

the need for those all-important leftovers. The credit for this year’s slight drop in price goes to stable commodity and fuel prices, both strong drivers of the prices consumers pay at the store, says Ricky Volpe, a research economist with the USDA’s Economic Research Service. He says overall grocery prices are down about one-tenth of a percent since January. One exception — poultry. Though the Farm Bureau didn’t detect a price increase in turkey

since last year (they actually found the price for a 16-pound bird down 47 cents), Volpe says consumers shouldn’t be surprised if that component of the meal jumps as much as 5 percent over last year. Higher demand and feed prices are to blame. However, you might save a bit of cash on gas when you head to the grocer to get your turkey. At the moment, drivers are paying about 25 cents less per gallon than they were a year ago, with a national average of $3.19, according to travel tracker AAA.

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HOLIDAY Food Nothing’s better than dessert. So here are some of the best dessert recipes submitted by Herald-Citizen readers.

Food plays big part in Christmas memories W

hat are your favorite recollections of Christmas? Do you remember wearing your grandmother’s apron while helping her make holiday treats? Maybe it’s the memory of bundling up and piling into the car to see the neighborhood lights? Or do you find yourself recalling that first Christmas Drucilla’s away from home, Little Helpers when you discovered that friends could be almost as dear as family? Christmas memories are some of the sweetest and fondest of those we carry through our lives. From our earliest childhood recollection, Drucilla Christmas memoRay ries are stored in a special place in our hearts, to be recalled during quiet times of reminiscing. Food plays a big part in our memory. We find ourselves making those dishes that mama or grandma made every year. In this special section of holiday recipes, we hope you find a new tradition or maybe you will find a recipe you’ve lost. I always find some good recipes in this special section. Homemade gifts are always special. Sometimes that homemade gift from the heart means more than a present bought from the store. Here are some

heart is a giving heart, a wide open heart that thinks of others first. Food gifts from the heart: Easy Peanut Butter candy 1 can vanilla frosting 1 cup peanut butter Stir together in a bowl the frosting and peanut butter. Microwave in a microwavable bowl for about 2 or 3 minutes. , stirring occasionally. Pour into buttered 9x9 inch dish and cool. Then chill in refrigerator.  Cut into pieces. Banana Bread Made with cake Mix 1 package of plain yellow cake mix 1⁄2 cup packed light brown sugar 2 very ripe medium bananas, peeled and mashed (about 1 cup) 3⁄4 cup buttermilk 1⁄2 cup vegetable oil 3 large eggs 1 teaspoon ground cinnamon Preheat oven to 350º. Lightly grease two 9-inch or 10-ounce loaf pans with solid vegetable shortening, then dust with flour. Shake out the excess flour and set the pans aside. Egg Nog Bread Place the cake mix, brown sugar, mashed bananas, buttermilk, oil, eggs, and cinnamon in a large mixing bowl. ideas for the mailman, after all the bills someone brings you a gift. Homemade about it. Food makes other people Blend with an electric mixer on low happy, so that’s why food makes tastes better than store bought.  aren’t his fault, or the hairdresser who speed for one minute. Beat two more a great gift. It doesn’t have to be an oc- minutes on medium speed. The batter Food is a very important part of our got bubble gum out of your child’s casion. We can give a food gift, just be- should look well blended, and the bahair. What about the babysitter, after all life. We shop for it, talk about it, read cause. she has already eaten half the gift any- about it, stuff our self with it, deprive our self of it and dream of it and I write Let us remember that the Christmas way. Have a food gift on hand in case See Drucilla, Page 8

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HOLIDAY FOOD Main Dishes Make-Ahead Breakfast Casserole 6 thick slices of bread (cut into cubes) 2 cups grated mild cheddar cheese 2 cups cooked ham, cubed 1 small green pepper, chopped 3/4 cup finely chopped onion 6 eggs 3 cups milk Mix bread, cheese, ham, pepper and onion. Spread into a 9x13 pan that has been sprayed. Whisk eggs and milk and pour over top. Refrigerate overnight. Cover with foil. Bake at 375 degrees uncovered until eggs are set. Lane Spivey Potatoes Casserole 2 lb.-pkg. of hash browns

1/2 cup milk 1/2 cup melting butter 4 ounces sour cream 1 can mushroom soup Salt, pepper and onions to taste. 13x9 baking dish. Combine all ingredients. Bake at 350 degrees for 30 minutes. Can top with cheese. Vallie M. Sullivan Broccoli-Wild Rice Soup 2 6-oz. packages chicken-flavored wild rice mix 3 14 1/2-oz. cans chicken broth 4 cups water 10-oz. package brocoli, frozen and chopped 2 8-oz. packages cream cheese, cubed Combine rice, rice seasoning packets, chicken broth and water

in a stock pot. Bring to a boil and simmer 20 minutes. Add broccoli, carrots and onion and simmer another 20 minutes. Stir in cream cheese cubes and stir until melted. Makes eight servings. Melissa Morphew Beef Pie 1 1/2 lbs. beef 2 celery chopped 2 garlic cloves 2 tsp. tomato paste 3 tsp. vegetable oil 2 carrots chopped 2 Tbsp. all purpose flour 1 sheet puff pastry 1 onion chopped 10 oz. mushrooms 1 1/2 cups chicken broth See MAIN DISHES, Page 9

DRUCILLA: Many holiday memories include good food From Page 7 nanas should be well pureed. Divide the batter between the prepared pans and place them in the oven side by side. Bake until golden brown and a toothpick inserted in the center of each loaf comes out clean, 40 to 45 minutes. Remove from oven and place them on a wire rack to cool for 20 minutes. Run a dinner knife around the edge of each pan and invert each loaf onto a rack to cool on its side for 30 minutes more. Slice and serve or give for a gift. Store the loaves, covered in aluminum foil, at room temperature   for up to one week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the loaves overnight on the counter before serving. Easy Pumpkin Bread 1 box carrot cake mix 1 cup of pumpkin Mix together then pour into prepared loaf pan or mini loaf pans or bake as muffins. Bake at 350º for 30 to 40 minutes according to the size pan you have. Makes 12 large or 48 mini muffins. Sweet and Salty Bars 1 (18 oz.) pkg of refrigerated peanut butter cookies 1 cup butterscotch chips 1⁄4 cup semisweet chocolate chips 1⁄4 cup peanut butter 1 1⁄4 cups shoestring potato sticks (from 1 3⁄4 can) 1⁄4 cup lightly salted peanuts 1⁄2 cup coconut Heat oven to 350º. Spray 8 or 9 inch square pan with non-stick cooking spray. Cut cookie dough in half crosswise. With floured fingers, press half of dough in bottom of sprayed pan. Bake at 350º for 6-12 minutes or until edges are light golden brown. Remove partially baked crust from oven. Cool for 10 minutes. While crust is cooling, in medium microwave-safe bowl, combine butterscotch chips, chocolate and peanut butter. Microwave on medium for 1 to 1 1⁄2 minutes or until mixture is melted, stirring every 30 seconds until smooth. Add shoestring potatoes and peanuts; stir gently to coat. Spoon and care-

and sliced, 1⁄4 cup sugar, 3-4 tablespoons water, 1⁄2 teaspoon cinnamon, 1⁄8 teaspoon allspice. Combine ingredients in a greased baking dish. Add topping. Bake at 350º for 30 to 40 minutes until top is crisp golden brown and fruit is bubbly. *Instead of fresh apples, you can use a can of apple pie fillGrandma’s Tea Cakes ing. You can also make peach or 1 cup (2 sticks) butter or marcherry. Give with instructions garine written on a pretty recipe card 1 cup sugar or on the back of a recycled 3 eggs greeting card. Find a pretty bas3 1⁄2 cups self-rising flour ket and place 6-7 apples or a can of apple pie filling along 1 teaspoon vanilla flavoring. Preheat oven to 350º. In a large with the instructions and the topping. I like to take fabric bowl, cream the butter and with a pretty apple print and eisugar. Add the eggs and mix again. Add the flour and vanilla ther sew into a bag or just wrap around the bag with the topping and mix well. Roll thin on a mix and tie with a ribbon. Add floured board and cut with a cookie or biscuit cutter. Place on this to the basket and maybe a a greased cookie sheet and bake pretty apple dish towel or potholder. I like to find my basfor 10 minutes, until lightly browned on the edges. Sprinkle kets or containers at a thrift shop. Or instead of a basket you with sugar while still warm or ice with simple icing then cool. could put it in a pretty baking This makes about 3 dozen cook- dish. ies. We ate them without the Eggnog Pound Cake  icing but here is a simple icing 1 cup butter, softened recipe if you would like to try. 3 cups sugar Simple icing 6 eggs, beaten 2 tablespoons butter or mar3 cups all-purpose flour garine, softened 1⁄2 cup confectioners’ sugar 1 cup eggnog 1 teaspoon lemon extract 2 tablespoons milk, plus more 1 teaspoon vanilla extract if needed 1 teaspoon coconut extract 1 teaspoon vanilla extract 1 cup sweetened flaked coIn a large bowl, cut the butter conut into the confectioners sugar. Optional: powdered sugar Add the milk and stir until any In a large bowl, beat butter lumps are gone. And the vanilla and food coloring, if you want a with an electric mixer at little color. Stir until combined. medium speed until creamy. Spoon onto cookies or tea cakes Gradually add sugar, beating until fluffy after each addition. and spread with the back of a spoon. Top with sprinkles while Add eggs, one at a time, beating just until blended. Add flour to still wet, if desired. Let dry bebutter mixture alternately with fore stacking and storing. eggnog, beginning and ending with flour, beating at low speed Apple Crisp for a gift topping mixed in zip lock bag: just until blended. Stir in extracts and coconut. Pour into a 1 cup rolled oats 1⁄2 cup brown sugar greased and floured 10” tube pan. Bake at 325º for 1 1⁄2 3 tablespoons sugar 1⁄2 cup flour hours or until a toothpick in1 teaspoon cinnamon serted in center comes out clean. 1⁄4 cup chopped pecans or walCool in pan on a wire rack 10 minutes; remove from pan and nuts (optional) cool completely. Lightly sprinINSTRUCTIONS: Mix tokle with powdered sugar, if degether topping with 8 tablesired. Serves 12 to 14 servings.   spoons butter (cut into cubes) until coarse and crumbly. SprinMaple Pecan Pie kle over fruit filling.  4 eggs Filling: 6 to 7 apples peeled fully spread mixture over crust. Crumble remaining half of dough over top. Sprinkle with coconut.  Return to oven and bake an additional 12-22 minutes or until set and and golden brown. Cool for 30 minutes. Refrigerate for 30 minutes or until firm. Cut into bars.


cup sugar 6 tablespoons butter, melted 1 cup maple syrup 1⁄2 teaspoon salt 1 1⁄2 cup pecan halves 9 inch pie crust Garnish: whipped topping, 2 teaspoons In a large bowl, combine eggs, sugar, melted butter, maple syrup and salt; whisk until thoroughly blended. Sprinkle pecan halves over bottom of unbaked pie crust; pour in egg mixture. Bake at 375 degrees for 15 minutes; reduce oven temperature to 350 degrees and bake an additional 25 minutes,, or until the center is set. Cool completely on a wire rack. Serve with whipped topping. Serves 8. Freeze tips: Make treats ahead of time and keep them frozen for last minute gifts. Freeze pies for up to four months, breads for up to three months, cheesecakes for up to thirty days and baked unfrosted cookies for up to six months. Be sure to freeze them in airtight, labeled and

dated freezer-safe containers.

2 cans cream of chicken soup 1 skillet of cornbread, crumEggnog Bread bled 2 eggs, beaten 2 eggs, boiled and cut up 1 cup sugar 1 medium onion, chopped 1 cup eggnog 2 teaspoon poultry seasoning 1⁄2 cup butter, melted and or sage slightly cooled season to taste 1 teaspoon vanilla extract 2 1⁄2 cups chicken broth, from 2 1⁄4 cup all-purpose flour boiled chicken Mix cornbread, eggs, onion, 2 1⁄4 teaspoon nutmeg seasonings and chicken broth. 2 teaspoon baking powder In a large bowl, combine eggs, Dressing should be a little thick. In buttered crock pot make laysugar, eggnog, butter and vanilla; blend well. Add remain- ers, first layer is dressing mixture, second is cream of chicken ing ingredients; stir until moistened. Lightly grease the bottom soup, third; layer of dressing of a 9”x5” loaf pan; pour batter mixture. Layer up until you into pan. Bake at 350º for 35 to have soup on top. Cook on low for 3 hours. 45 minutes, until toothpick inserted in center comes out clean. I mix this up on Saturday night and refrigerate. On Sunday Cool in pan on a wire rack for morning I put it on to cook. It is 10 minutes. Remove from pan. ready by the time I get home Cool completely on wire rack from church. before slicing. Makes one loaf. Crockpot Chicken and Dressing 1 whole chicken, boiled (stewed) and deboned

Any questions on these recipes, you may call me at 931839-2313 or e-mail me at

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HOLIDAY FOOD Main Dishes From Page 8 1 1/2 cups chicken broth 1 beaten egg Brown meat. Remove from pan. Add oil. Brown onion, celery, carrots and mushrooms. Add garlic. Sprinkle in flour. Add broth and tomato paste. Add salt and pepper to taste. Pour into baking dish. Cover with pastry. Spread egg over pastry. Bake at 425 degrees for 25 minutes. Garry W. and Cathy Brown Holiday Ham Glaze 1 cup mango chutney 1/4 cup dijon mustard 1 cup dark brown sugar, packed 1/4 teaspoon ground clove Zest of 1 orange Juice of 2 oranges In a bowl, combine all the ingredients. Spread over ham before baking. Makes enough to coat one ham. Melissa Morphew Pork Roast with Sauerkraut Put brown sugar and onion scattered over roast. Cook 300-350 degrees until meat falls off the bones and sauerkraut tastes like candy. Ellen Jackson Bug’s Scrambled Pie

4 eggs Bake one hour at 350 degrees. 2 cups sugar Garry W. and Cathy Brown 2 sticks butter 1 cup raisins The Best Ham 1 cup coconut Sandwiches Ever 1 cup pecans 2 pkgs. of 12-count sweet Hawaiian Beat eggs. Add sugar and butter. Add rolls (the small dinner roll-looking ones) raisins, coconut, pecans. Mix together 1 1/2 lbs. Virginia ham (not honey well. Pour into unbaked pie shells ham) (makes two pies). Bake approximately 12 slices Swiss cheese one hour at 350 degrees. Do not over- 3/4 cup butter cook. 1 1/2 tsp. Dijon mustard Kadence Bowman 1 1/2 tsp. Worcestershire sauce 1 1/2 tsp. dried onions Shepard’s Pie You will need two 9x13 pans. Place the Topping: bottoms of 12 rolls in each pan. Place 4 large potatoes, peeled and quartered ham (about two shaved slices or so) on 4 eggs the rolls. Cut the cheese slices into four 1/2 cup vegetable oil parts and place two small pieces on each 1/4 cup chicken broth sandwich. Put the dinner roll tops on. In a saucepan, mix butter, Dijon mussalt and pepper Filling: tard, Worcestershire sauce and dried 1 lb. beef onions. When all the butter is melted, pour the melted mixture over the ham 3 Tbsp. vegetable oil 1 chopped onion sandwiches. Cover with foil. Refrigerate 1 cup peas overnight. Preheat oven to 350 degrees and uncover sandwiches. Bake at 350 10 oz. mushrooms degrees for 15-20 minutes. Great hot or 1 carrot chopped 4 cloves of garlic at room temperature. You can also use turkey. 2 cups chicken broth Joan Denson 1/4 cup tomato paste 1 tsp. salt and pepper Cook potatoes and mash. In separate Perfect Baked Fish bowl, whisk rest of topping. Blend into 4 filets cod, salmon or turbot potatoes. Saute filling. Pour into round 1 large onion, sliced baking dish. Spread potatoes on top. 4 lemon slices

4 pats butter Garlic Cajun spices In a baking dish, layer slice of onion, slice of lemon, fish filet and pat of butter. Top each with spices. Bake at 350 degrees for 25-30 minutes until fish is flaky. Plate each filet of fish. Squeeze lemon slices over. Top with onion or discard per personal choice. This is a great low fat/carb recipe and is excellent served with steamed rice and vegetables. Garry W. and Cathy Brown Potato Casserole 1 large bag hash browns (thawed) 1/2 cup melted butter 1/2 cup diced onion 1/2 tsp. salt 1/4 tsp. pepper Small jar of cheddar Cheese Wiz or two cups grated Cheddar cheese. 1 can cream of chicken soup Pint of sour cream Mix and bake at 350 degrees for 50 minutes. Sprinkle with Corn Flakes. Melt some butter, pour over flakes. Ellen Jackson

of choice) 1 cup chopped mushrooms, cup cooked shrimp, bacon pieces, chunks smoked sausage and/or cooked chicken pieces. Steam noodles until done. Drain. In a large pan, saute onion, mushrooms and pepper. Stir in noodles, garlic and soy. When hot, add meat items. Note: any item other than noodles, garlic and soy can be dropped per taste, especially if serving with an Oriental dish over it. Garry W. and Cathy Brown Carrot Casserole Cook carrots until tender. Add onion and cooked macaroni. Add green peas and cut up cooked chicken. Place all ingredients in a casserole dish and add mushroom soup and grated cheese. Bake about 20 minutes at 350 degrees until cheese melts. Ellen Jackson

Mushroom Soup 1/4 cup vegetable oil 2 garlic cloves 1 onion chopped 1/4 cup all-purpose flour 10 oz. mushrooms 6 cups chicken broth Oriental Noodles 1 lb. spaghetti noodles Cook onion and mushrooms in oil for 4 cloves garlic 10 minutes. Add garlic and flour to broth. Insure that it is blended, then add 2 tsp soy sauce 1 fried egg, chopped to pot. Simmer 30 minutes. Spice to 1 small onion, chopped taste with salt and pepper. 1 small pepper, chopped (Banana, bell Garry W. and Cathy Brown

Appetizers and Side Dishes Cranberry Relish 6-oz. package raspberry gelatin 2 cups sugar 2 cups hot water 1 cup cold water or pineapple juice 16-oz. package cranberries 6 apples, peeled and cored 20-oz. can crushed pineapple, drained Dissolve gelatin and sugar in hot water. Add cold water or pineapple juice, stir and set aside. Grind cranberries and apples a little at a time in a food processor. Place in a large serving bowl. Add pineapples and gelatin mixture. Refrigerate 4-6 hours before serving. Makes 16 servings. Melissa Morphew Oriental Green Beans 2 cups fresh green beans (long length or can of whole green beans) 2 cloves garlic 1 tsp. soy sauce In a small pan, steam green beans to almost tender. Drain and 7 potatoes, peeled and thinly place in saute pan. Heat and sea- sliced son with garlic and soy until ten- 1/3 cup onion, finely chopped 1/3 cup all purpose flour der. Garry W. and Cathy Brown 1 1/2 teaspoon salt 1/8 teaspoon pepper 2 1/4 cups milk Buffalo Chicken Dip 3 tablespoons butter 1 15 oz. can chicken 1/2 cup bread crumbs 1 package of cream cheese 1 cup Ranch dressing 3/4 cup of Frank’s “Buffalo” Place half the potatoes in a greased 2-quart casserole dish Hot Sauce 1 1/2 cup shredded Cheddar and top with half the onions. Sift together flour, salt and pepper. cheese Melt all ingredients together in Add half to the casserole dish saucepan, then transfer to crock over the onion. Repeat layers. Pour milk over all, dot with putpot. Serve with tortilla chips. Linda Young ter and sprinkle on bread crumbs. Bake, covered, at 350 degrees for 1 1/4 to 1 1/2 hours. Uncover and Creamy Corn bake an additional 15 minutes. 1 tbsp. butter Serves 6. 1/2 tsp. salt Melissa Morphew 1/2 tsp. parsley 1 can corn, drained Toad in the Hole 1/4 cup sour cream 1 lb. sausage 1/8 tsp. dry mustard Melt butter in saucepan, add 1 Tbsp. onion powder flour, then seasonings, sour 2 eggs room temperature cream and corn. Stir and heat to serving temperature, but do not boil. Evelyn Flight Ryan’s Chocolate Gravy 1 cup sugar 1 Tbsp. cocoa 1 cup milk Mix sugar and cocoa, then add milk whisk and cook until boiling. Let boil slowly for about five minutes. Serve over hot butter biscuits. Kadence Bowman Sweet Potato Pudding 2 cups mashed potatoes 3 Tbsp. sugar 2 eggs, well-beaten 2 Tbsp. melted butter 1 tsp. salt 1 cup milk 1/2 cup miniature marshmallows Combine all ingredients except marshmallows. Blend well. Pour in buttered casserole. Bake 25 minutes at 350 degrees. Take out of oven and add the marshmallows. Bake 20 minutes more. Ellen Jackson Scalloped Potatoes

cheese 2 cups shredded cheddar cheese 2 cups cottage cheese 2 4-oz. cans chopped green chiles 1/2 cup butter, melted 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Garnish: salsa In a large bowl, combine all the ingredients, except salsa, and mix well. Pour into a buttered 13x9 baking pan and bake, uncovered, at 350 degrees for 45-50 minutes, until edges are golden and center is set. Serve with salsa. Serves 810. Melissa Morphew Raisin-Stuffed Apples 4 apples, cored/bottom intact 1/4 cup dark brown sugar 1/4 cup golden raisins 1/4 tsp. cinnamon 1/3 cup water Mix filling and stuff. Bake at 350 degrees for 50 minutes. Garry W. and Cathy Brown

16-oz. can cherry pie filling Graham crackers or wheat crackers Mix together cream cheese, whipped topping and powdered sugar. Form into a ball and chill at least two hours. At serving time, place cheese ball on serving plate and spoon pie filling over the ball. Serve with graham or wheat crackers. Makes one cheese ball. Can freeze. Simply wrap the cream cheese ball in plastic wrap and freeze. That at room temperature before serving. Melissa Morphew Fried Spinach 1 lb. frozen spinach 2 tsp. vegetable oil Salt and pepper to taste Thaw spinach in microwave. Drain liquid. Heat oil in skillet and cook five minutes. Garry W. and Cathy Brown

Wildcat Dip 2 large cans deviled ham 1 (8 oz.) softened cream cheese Fried Stuffing 1 Tbsp. ketchup Cheery Cherry 1 lb. loaf bread, torn into bite1 Tbsp. finely chopped onion Cheese Ball size pieces 8-oz. package cream cheese, Stir all ingredients together. 1 cup butter Mix well. Serve with chips, vegsoftened 1 onion, diced 8-oz. container frozen whipped etable sticks, carrots, celery or 3 stalks celery, diced crackers. topping, thawed 1 to 1 1/2 cups milk Kadence Bowman 1/2 cup powdered sugar 2 eggs, beaten salt and pepper to taste Place bread into a large bowl. Melt butter in a large skillet over medium heat. Saute onion and celery until tender. In a separate bowl, beat together one cup milk and eggs. Add salt and pepper. Pour milk mixture over bread and toss to coat. All the bread Kade’s Dip should be moist; if not, add re2 lb. sausage 1 can (13 oz.) Carnation cream maining milk. Mix with your hands and transfer to skillet with 1 can pimientos onion mixture. Fry until golden 2 lbs. Velveeta cheese Cook sausage and drain grease. and crispy. Makes 8-10 servings. Melissa Morphew Add cream, pimientos and cheese. Simmer until cheese Fiesta Eggs melts. Serve with chips and 10 eggs, beaten jalapenos. Kadence Bowman 2 cups shredded Monterey Jack 2 cups all purpose flour 1/2 cup melted butter 1 1/2 cups whole milk 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. sugar Whisk dry ingredients. In a separate bowl, blend milk, butter and eggs. Mix wet and dry ingredients. Place sausages in baking pan. Pour batter over them. Bake at 425 degrees for 10 minutes. Lower to 350 degrees and bake for 40 minutes, rotating after 20 minutes. Garry W. and Cathy Brown




10 —HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. —

HOLIDAY FOOD Salads Throw-Together Cranberry Salad 1 8-oz. cream cheese 3/4 cup white sugar 1 can regular cranberry sauce 1 small can crushed pineapple, drained 1 cup miniature marshmallows 1/2 cup chopped pecans Beat cream cheese and sugar until smooth. Add rest of ingredients with spoon. Chill overnight. Serves eight. Lane Spivey Festive Broccoli Salad 2 heads broccoli, chopped into flowerets 1 red onion, chopped 1/2 to 3/4 cup sweetened gride cranberries 3 oz jar bacon bits 1 cup mayonnaise 2 tablespoons red wine vinegar 1/2 cup sugar Mix broccoli, onions, cranberries and Caramel Apple Salad bacon bits in a large bowl. Whisk to- 1 cup cold milk gether remaining ingredients in a sepa- 1 pkg. (1 oz.) instant butterscotch pudrate bowl and pour over top of broccoli ding mix mixture just before serving. Toss to mix. 2 cups whipped topping Serves eight. 3 1/2 cups chopped, unpeeled apples Melissa Morphew 1/2 cup chopped, salted peanuts

In bowl, whisk milk and pudding mix for one minute (mixture will be thick). Whisk in one cup of whipped topping. Fold in remaining topping. Fold in apples. Refrigerate until serving. Sprinkle with peanuts. Joan Denson

Salad for Two 1/2 cup raisins 1 1/2 cups lettuce, chopped 1/2 cup Spanish nuts 1/2 tomato 1 cup mayonnaise 1/2 cup dried cucumber 2 Tbsp. wine vinegar 1/4 cup sweet onion, sliced thin 1/3 cup sugar 2 slices cheddar (2 oz.), cubed Pour over broccoli mixture and chill 1-2 Tbsp. oil overnight. 1 Tbsp. Balsamic vinegar Ellen Jackson 1/4 tsp. each salt, sugar, onion powder, garlic powder and lemon peel Twenty-Four Hour 1/2 tsp. Italian seasoning Dessert Salad 1/16 tsp. pepper and parsley 1 egg Mix well. 2 Tbsp. sugar Evelyn Flight Small Cool Whip 1 cup sliced bananas Twin’s Orange Salad 1 cup crushed pineapple, drained 1 large can Mandarin oranges 1 cup seedless grapes 4 small apples, cut into small pieces 1 cup miniature marshmallows 1/2 cup coconut 8 Maraschino cherries 2 oz. bag of pecan pieces 2 Tbsp. lemon juice 1 large box of orange Jell-O Pinch of salt 1 small box of orange Jell-O 1 cup diced orange Mix together Jell-O and Mandarin or- In double boiler, beat egg with fork, stir anges until dissolved. Mix other ingre- in lemon juice, sugar and salt. Cook over dients into Jell-O mix. Chill and serve. hot water, stirring five minutes or until Kadence Bowman it thickens. Cool. Fold in Cool Whip, marshmallows and fruits. Chill 24 hours. Broccoli Bacon Salad Evelyn Flight 1 package fresh broccoli 1/2 chopped red onion

Breads Fresh Apple Bread 2 cups sugar 1 1/2 cups oil 2 teaspoons cinnamon 3 eggs Cream the above ingredients and then add 3 cups self-rising flour. Then stir in 3 cups diced apples and 1/2 to 1 cup chopped nuts. Pour in 9x13 pan or six small loaf pans. Bake at 350 for 45 minutes. Helen Wheeler

Crumble yeast into warm water, add buttermilk, sugar and shortening. Sift into this mixture the flour, baking soda and salt. Beat smooth and let stand 10 minutes. Roll out and shape into rolls. Let rise 30 minutes. Bake at 400 degrees about 15 minutes. Melissa Morphew

and knead well. Put in greased bowl and let rise in warm place until it doubles in size. Then roll and cut out and place on greased pan and let rise until doubled in size again. Bake in 400 degree oven until done. Can use a bread machine for mixing. Also can use two long pans for baking. Ellen Jackson

Hot Rolls Combine: 2 packages yeast One-Hour 1 tsp. sugar Buttermilk Rolls 1 cup lukewarm water 2 cake yeast Let stand 10 minutes. 1/2 cup warm water Add: 1 1/2 cups lukewarm butter- 1 cup warm water milk 5 Tbsp. sugar 3 tablespoons sugar 6 Tbsp. melted butter 1/2 cup melted shortening 2 tsp. salt 4 1/2 cups flour 6 cups flour or just enough to 1/2 teaspoon baking soda make a stiff dough. 1 teaspoon salt Pour out onto a floured board

Zucchini Bread 1 cup oil 2 cups sugar 3 eggs 2 tsp. cinnamon 2 tsp. vanilla Beat with mixer and then add 3 cups flour. Mix well and add 1/2 nuts and 2 or 3 cups grated squash. Bake at 350 for one hour for two large loaf pans or 35 minutes for 13x9 cake pan or 45 minutes for six small loaves. Helen Wheeler

H Happy a p p y TThanksgiving, h a n k s g i v i n g , FFriends! riends!

TThis h i s Thanksgiving, T h a n k s g i v i n g , we’re w e ’ r e counting c o u n t i n g our o u r many m a n y blessings, blessings, aand n d yyour o u r ffriendship r i e n d s h i p iiss aatt tthe h e ttop op o off the t h e list! list! P Please l e a s e aaccept ccept o our ur h heartfelt eartfelt g gratitude, r a t i t u d e , aand n d may m a y you you eenjoy n j o y a ttruly ruly h happy a p p y TThanksgiving h a n k s g i v i n g celebration. celebration.

HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. — — 11


Carrie Thompson Owner/Agent

Frothy Hot Chocolate 1/2 cup sugar 1/2 cup heavy cream In sauce pan, combine ingredi2 oz. bittersweet chocolate ents together and bring to sim2 Tbsp. cocoa powder mer. Serve hot. 1/3 cup sugar Melissa Morphew 1/4 tsp. salt 2 cups water Ginger Beer 2 cups whole milk 1/4 cup fresh grated ginger 1 tsp. vanilla Zest and juice of 2 lemons 4 Tbsp. whipped cream 1 cup sugar Heat cream and pour over 1 cup water chocolate. Heat cocoa powder, 1/8 tsp. instant yeast sugar, salt and water till hot. Boil all items but yeast. Cover Whisk in other items. and cool for one hour. Garry W. and Cathy Brown Strain and funnel into two liter bottle. Old Virginia Wassail Add yeast and more water to 22 quarts apple cider 3 inches to top. 1/2 cup lemon juice Store at room temperature for 2 cups orange juice two days. 2 cups cranberry juice Gently flip occasionally. Chill 1 stick whole cinnamon before serving. 1 teaspoon who cloves Garry W. and Cathy Brown

Hot Vanilla 2 cups whole milk 1/4 cup sugar 1/4 cup heavy cream 1 Tbsp. corn starch 1/2 tsp. pure vanilla Nutmeg Heat milk and sugar until dissolved at a gentle simmer. Blend in corn starch and cream. Remove from heat and blend in vanilla. Garry W. and Cathy Brown Spiced Brown Sugar Coffee 1 mug hot coffee 1 Tbsp. brown sugar Pinch of nutmeg Pinch of allspice Heavy cream Blend items together. Garry W. and Cathy Brown

Wishing you a

Happy Thanksgiving and giving thanks that our clients have allowed us to serve them for over 25 years! We have answers to your ACA ObamaCare questions.


This undated photo provided courtesy Samantha Yanks shows Yanks, editor-in-chief of “Hamptons” magazine, at home in Bridgehampton, New York. The very social Yanks, an avid Tweeter, Facebooker and Instagrammer, says she uses them all as a tool to keep up to date with people she likes and admires, and to keep them posted on what she’s doing. Yanks is conscious of asking permission to post updates and especially photos if they involve anyone else.

Click to celebrate, but consider doing it on delay By SAMANTHA CRITCHELL Associated Press

NEW YORK (AP) — It’s so easy to share all that holiday fun in an instant: One click and you can cover Facebook, Twitter, Instagram and all your other social media accounts. Two seconds later, everyone who wasn’t included will know about it, too. Or someone might notice that you’ve checked in at a store that holds the item at the top of their gift list. There goes that surprise. Surely no one wants to make hurt feelings or spilled secrets part of the holiday tradition, yet it can be as tempting to post pictures as it is to grab an extra helping of pecan pie. To avoid uncomfortable situations, take a breath, experts say, and think about how your status update will be received. What will it say about you beyond your enjoyment of some seasonal cheer? Social media will be part of the holidays this year — parties, gifts, photos, shopping — in a way it was not five years ago, notes Anthony Rotolo, who teaches social media strategy at Syracuse University’s School of Information Studies. He thinks that’s mostly a good thing, since your followers or friends are there because they want to be. Be mindful of others’ feelings,

however, and try to grow a tougher skin yourself, he says. Guest lists can be particularly sensitive. The very social Samantha Yanks, an avid Tweeter, Facebooker and Instagrammer and editor-in-chief of Hamptons magazine, says she uses them all to keep up to date with people she likes and admires. She reminds herself that social media is not an accurate popularity barometer. If others are out having a good time, she tries to celebrate it. And she’ll do the same. “I don’t want to feel guilty for being there,” Yanks says. Someone might very well know they’ve been left out, says party planner Kia Martinson of Storrs, Conn., so she encourages her clients to deal with it up front. Some people spell out on the invitations whether they want social media use at the event or not, she says. Most of her hosts fall into two categories: those who embrace a public-facing party, dreaming up their own hashtags and arranging shared photo sites, and those who want to do it on the downlow and don’t want any social media “coverage” at all. If someone calls you out for leaving them off the guest list, Martinson says it’s best not to dance around it. “If someone says, ‘Looks like

you had a great party,’ just say yes, you did, thanks.” If you’re feeling left out, remember that what people post is a selected window into their lives, not a panoramic view, says digital strategist Tamar Weinberg, author of “The New Community Rules: Marketing on the Social Web” (O’Reilly, 2009). “While social media is a great thing, and I love to see all the kids growing up, and the engagements and marriages, but yes, sooner or later your feelings will be hurt too,” she says. Yanks asks permission to post updates and especially photos if they involve anyone else. She doesn’t want to jeopardize someone else’s job or relationships. And, she notes, parents are sensitive about having images of their kids posted. She had an early conversation with her sister-in-law, and now there’s a blanket deal that photos of her niece and nephew are OK. Besides hurt feelings, Rotolo is concerned about the botched surprises that can come when people check in at an airport (or even an airport coffee shop), or if they claim an online shopping deal that’s visible to their network. “At this point in time, there’s not much surprise left. You have to go off the grid to keep a secret. ... If you want a holiday surprise, you need to plan a connection-less strategy.”

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12 —HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. —

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HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. — — 13

HOLIDAYFood Nothing’s better than dessert. So here are some of the best dessert recipes submitted by Herald-Citizen readers.

Desserts Brownie Nut treat 1 box brownie mix 1 jar marshmallow creme chocolate icing pecans as desired Bake brownie mix as directed on box. While warm, spread marshmallow creme on top. Then spread chocolate icing and sprinkle nuts on top. Faye McCowan Pecan Pie 1/2 cup pinto beans, mashed (no juice) 1/2 cup melted butter, or 1 stick 1 1/2 cup sugar 1/2 cup coconut 1 teaspoon vanilla 2 eggs Beat eggs and add sugar. Warm beans and stir in butter, vanilla and add coconut. Put in unbaked pie shell. Bake 10 minutes at 400 degrees and then at 350 degrees for about 20 minutes or until done. Vallie M. Sullivan two-Ingredient Pumpkin Brownies 1 family-size box (19.5 oz.) brownie mix 1 15-oz. can pumpkin Preheat oven to 350 degrees. Line a 9x9 pan with foil and spray lightly with cooking spray. In a bowl, mix together brownie mix and pumpkin until smooth. Spread batter into pan and bake for 2530 minutes until set. Let cool completely. Frost if desired. Makes 25 brownies. Frosting (optional): 1/2 cup butter 2 cups powdered sugar 1/4 tsp. pumpkin pie spice Cream butter and pumpkin pie spice

until smooth. Turn mixer to low and add in powdered sugar. Turn mixer up to medium and beat until fluffy. Spread on brownies, if desired. Helen Wheeler Butterscotch Candy 2 cups sugar

vanilla and beat until creamy. Pour into 1 3-oz. box blackberry Jell-O 1 cup buttermilk buttered pan or drop by spoon on waxed 4 eggs 1/4 cup butter 1/2 cup oil paper. 1/2 teaspoon soda Melissa Morphew 1 cup blackberry wine 2 tablespoons white syrup Spray bundt pan really well. Spread 1 tablespoon vanilla pecans in bottom. Pour in batter. Bake in Blackberry Wine Cake In large pan, mix first five ingredients and cook over medium heat until soft 1/2 cup chopped pecans ball stage. Cool to lukewarm. Add 1 box white cake mix See DeSSertS, Page 14

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14 —HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. —

HOLIDAY Desserts From Page 13

cocoa, milk and egg yolks; mix well. Set burner temperature to medium and with a whisk, to prevent clumping, continuously stir until filling thickens. This may take a while, so be patient. Take off burner and add in your cold butter and vanilla extract. Pour into cooked pie shells. Let cool and enjoy! Meringue: The trick to a good meringue is to have the whites at room temperature and to make sure not to get any yolk in the egg whites. For one pie, beat three egg whites, 1/2 tsp. of vanilla extract and 1/4 tsp. of cream of tartar until soft peaks form. Beat in 1/4 cup of sugar, one Tbsp. at a time, until stiff peaks form. Add more sugar if needed. Kayla M. Tinch

a 325-degree preheated oven for about 35-40 minutes. Set out of oven. Glaze: 1 stick butter, melted 1 cup powdered sugar 1/2 cup blackberry wine Melt butter. Add wine and sugar and whisk. Roll boil in microwave for 1 1/2 minutes. Pour half over hot cake while still in pan. When cake is cool, turn onto plate and pour rest of glaze on cake. Cover lightly and refrigerate. Really a very moist cake. Lane Spivey Lime Cheesecake Pie 1 pkg. (8 oz.) cream cheese 1 can (14 oz.) sweetened condensed milk 1/3 cup lime juice 1 1/2 tsp. vanilla extract 1 graham cracker crust 1 carton (8 oz.) Cool Whip In a mixing bowl, beat cream cheese until smooth. Add milk, lime juice and vanilla. Beat until smooth. Pour into crust. Refrigerate for two hours. Spread with Cool Whip. Refrigerate one hour longer. Garnish with lime slices if desired. Joan Denson

egg Custard Pie 1 can PET milk 1 can water 2 cups sugar 4 eggs Cook in crust at 350 degrees until done. When done, can sprinkle nutmeg, cinnamon or allspice on top. Makes two pies. ellen Jackson

Pumpkin Surprise 1 box yellow cake mix 1 egg 8 Tbsp. melted butter Mix with mixer and pour in pan. Beat one 8 oz. package creme cheese and one small can pumpkin. Add 3 eggs, 1 tsp. vanilla, 3 Tbsp. melted butter and beat together. Then add 1 box powdered sugar (2 cups), 1 tsp. cinnamon and 1 tsp. nutmeg. Beat and pour over first layer. Bake at 350 for 30 to 40 minutes. Do not overbake. Cake will be soft in the middle. If desired, you can put creme cheese icing on top. Faye McCowan Banana Pudding with Cream Cheese 2 boxes French vanilla instant pudding mix 4 cups cold milk Beat until creamy. Add 8-12 oz. cream cheese. Beat again until creamy. Stir in small bowl of whipped topping. Layer cookies in bottom of pan. Then add sliced bananas and layer of pudding. Continue with layers, ending with pudding on top, and then top with more whipped cream. Variation: Can also use chocolate pudding and/or chocolate cookies for dirty pudding. Try using coconut pudding mix and coconut and pecans and serve in a graham cracker crust. Helen Wheeler

1 teaspoon cinnamon 1/4 teaspoon nutmeg 3 tablespoon butter 4 9-inch deep dish pie crusts Blend together apples, cranberries, pineapple, walnuts and sugar. Stir well. Sift together brown sugar, flour, cinnamon and nutmeg and add to apple mixture. Divide equally between 2 pie crusts. Dot each with butter and cover with top pie crusts. Bake at 400 degrees for 45 minutes. Makes 2 pies. Melissa Morphew

1 can pineapple, crushed Strawberry gel Cool Whip Wafer Fruit Cake Crumble cake into large pieces. 2 cups sugar Layer each ingredient in large 6 eggs punch bowl. (Make top layer 2 sticks margarine Cool Whip.) Sprinkle with 7 ounces coconut pecans. Make sure order is cake, 1 cup pecans pudding, pineapple, Cool Whip 1/2 cup milk 12-oz. box vanilla wafers, and strawberry gel. ellen Jackson crushed fine 1-2 lbs. candied fruit as desired Never Fail Fudge Icing Mix sugar, eggs, melted margarine, coconut and wafers. Mix 1 stick butter well and add pecans and fruit. 2 cups sugar Stir until mixed. Heat oven to 1/2 cup milk 300 degrees. Grease or spray 1/2 cup cocoa angel food or bundt pan. Pour 1 tsp. vanilla mixture into pan and bake for Mix butter, sugar, milk and one hour and 30 minutes. For cocoa together. Boil hard for two decoration, you can use small minutes. Remove from heat and pieces of candied fruit on top of cake. Faye McCowan Orange Marmalade 4 navel oranges Juice of 1 lemon 2 cups sugar Remove orange zest and boil in water for two hours. Strain. Juice oranges add back zest, lemon juice and sugar. Simmer till blended. Makes about two cups marmalade. Garry W. and Cathy Brown rum Cake 1 pkg. yellow cake mix 1 pkg. vanilla instant pudding 1/2 cup oil 1 cup water 4 eggs 1 lid rum extract (lid from bottle) Bake at 45 minutes in 325-degree oven. Vallie M. Sullivan Dump Cake Can use angel food cake or baked yellow cake mix Pecans (small bag in pieces) Large box of vanilla pudding mix

Pistachio Moon Melts 1 cup softened butter 1/2 cup white sugar 1 1/2 cup all-purpose flour 1/4 cup cornstarch 1 Tbsp. grated lemon peel 1 tsp. vanilla extract 1 cup roasted pistachios, chopped 1 cup powdered sugar Preheat oven to 325 degrees. Combine butter and white sugar in large mixing bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low. Add all remaining ingredients except pistachios and powderered sugar. Beat, scraping the bowl often until well-mixed. Stir in the finely chopped pistachios by hand, shape dough into 3/4-inch balls and form these balls into crescent shapes. Place one inch apart on a greased cookie sheet. Bake for 11-14 minutes or until set, but not brown. Let stand 5 minutes. Remove from cookie sheets. Roll in powdered sugar while cookie is still warm. Roll again in sugar when cookie is cool. Melissa Morphew

Chocolate Pie Baked deep pie shell Preheat oven to 450 degrees. Generously prick the bottom and sides of crust with a fork. Bake 9Strawberry Jell-O Pie 11 minutes in an aluminum pan or 11-13 minutes in a glass pan 1 box strawberry jello until golden brown. Set aside. 1/2 cup pineapple juice 1 can evaporated milk (chilled) Makes two. 32 vanilla wafers Filling: 1 cup sliced strawberries 2 cups sugar Whipped topping 4 Tbsp. self-rising flour Prepare the box of jello as di3/4 cups Hershey cocoa rected. Set into refrigerator to 4 cups milk add vanilla. Let cool and spread ened chill to slightly below room temon cake. 8 oz. of cream cheese, softened 8 egg yolks perature. Pour the evaporated 4 Tbsp. cold butter Vallie M. Sullivan 1 box (1 lb.) powdered sugar Mix cake mix as directed on 1 tsp. pure vanilla extract Pecan Pie box and pour cake in 9x13 pan In a large pan, add sugar, flour, See DeSSertS, Page 15 1 cup dark Karo (sides sprayed with Pam). Cream 1 cup white sugar butter, cream cheese and pow3 whole eggs dered sugar. Pour over top of 1/2 cup nuts cake mix. Bake 45 of 50 minutes 1 tsp. flour at 350 degrees. 3/4 stick butter Helen Wheeler 1 tsp. vanilla Add flour to sugar. Melt oleo Harvest Fruit and Nut Pie and mix all other ingredients. 4 Granny Smith apples, peeled Pour in unbaked pie shell. Cook and sliced about 40 minutes at 325 degrees. 1 cup cranberries Mitchell Ray Sullivan 1/2 cup pineapple tidbits 1/2 cup chopped walnuts Marbled Love Cake 1 cup sugar 1 fudge marble cake mix 2/3 cup brown sugar, packed 3/4 cup butter or margarine soft- 4 tablespoons all-purpose flour

Merry Christmas

2013 2 0 1 3 Christmas C h r i s t m a s iinn G ranville Granville

From the Reliable Team

Great Unique Christmas Shopping at ❄ Sutton General Store - Open 10am-3pm Wed, Thurs, Fri. 12-8 p.m. Sat. & Granville Gift Shop and Granville Emporium and Antiques Open 12-3 p.m. Wed. Thurs. Fri. - 12-5 p.m. Sat. Shop Wednesday thru Saturday of each week with great prices. SSutton u t t o n HHomestead: o m e s t e a d : “Victorian Christmas” & Antique Toy Show - Open Wed, thru Sat, 12-3 GGranville r a n v i l l e MMuseum: u s e u m : “Festival Of Trees” - Open Wed, thru Sat, 12-3 Book your Christmas Parties at Sutton General Store 931-653-4151

A Country Victorian Christmas December 14th 10am to 8pm

Christmas Musical: “This Is The Season” - Performances at 11 a.m. & 3 p.m. “Christmas In The Country” featuring Linwood Road Singers at 1 p.m.

Antique Toy Show ❄ The Festival of Trees Victorian Christmas Exhibit - Sutton Homestead Children Events - Santa’s Workshop, Santa, Inflatable Rides and Train

2:00 Christmas Parade ❄ Christmas Tree Lighting Ole Time Music Hour Dinner and Christmas Bluegrass Show ❄ Christmas Bluegrass Dinner Shows ❄ December 7th featuringTom Brantley & Missionary Rickye December 14th withThe Ballinger Family Band December 27th withThe Rigneys December 28th withCatoosa Canyon Great Christmas Southern Cooking! Reservations 931-653-4151 Lunch served Wed. thru Sat. at Sutton General Store with a special Christmas Menu being served.


HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. — — 15

HOLIDAY Desserts From Page 14 milk into a large mixing bowl and beat on high until cream is formed. Add jello and pineapple juice and blend together. In eight, one cup serving dishes, layer vanilla wafers in bottom. Pour mixture evenly into dishes. Place sliced strawberries on top. Place in the refrigerator to set. Before serving, top with a spoon of whipped topping. Prep. 20 minutes. Refrigerate two hours. Garry W. and Cathy Brown Ruby’s Prize-Winning Pumpkin Cake 4 eggs 1 cup oil 2 cups sugar 2 cups self-rising flour 1 tsp. soda 1 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. salt 1 can canned pumpkin (15 oz.) Mix sugar, oil and eggs, on at a time, and beat well. Add dry ingredients, which have been sifted together. Beat three minutes on medium speed, then add pumpkin. Bake in three round pans. Spray pans with Pam. 350 degrees for 35-40 minutes. Icing: 1 stick margarine 8 oz. cream cheese 1 lb. box confection sugar 1/2 tsp. vanilla 1 cup chopped pecans Cream margarine and cream cheese. Add sugar and vanilla, blending well. Add nuts. Spread between layers. Kathleen Taylor No Bake Fruitcake 16-oz. package of graham crackers, crushed 2 cups candied red cherries, quartered 2 cups candied green cherries, quartered 2 cups raisins 2 cups sweetened flake coconut 2 cups chopped pecans 14-oz. can sweetened condensed milk 16-oz. package marshmallows In a large bowl, combine graham crackers, cherries, raisins, coconut and pecans. Set aside. In a medium saucepan over low heat, combine sweetened condensed milk and marshmallows. Stir until marshmallows are melted. Pour over graham cracker mixture, combine thoroughly. Press mixture into three wax paper-lined 9x5 loaf pans. Cover and refrigerate until cool and firm. Remove from pans and slice. Makes 3 loaves of 12-15 servings each. Melissa Morphew Sweet Potato Custard Pie 2 small sweet potatoes, peeled, chopped and cooked. 3/4 cup marshmallow creme 1/2 cup butter, softened 1 can (5 oz.) evaporated milk 3 eggs 1 tsp vanilla extract 1/4 tsp. almond extract 3/4 cup sugar 1/4 cup brown sugar, packed 1 Tbsp. all-purpose flour 1/8 tsp. ground cinnamon 1/8 tsp. ground nutmeg 1 unbaked 9” pie shell Whipped topping (optional) Drain cooked potatoes and put in a large mixing bowl, mashing them well. Add marshmallow


creme and butter. Beat until smooth. Add milk, eggs and extracts, mixing well. Combine sugar, flour, cinnamon and nutmeg. Add to potato mixture and beat well. Pour into pie shell and bake at 350 degrees for 45-50 minutes. Cool, serve with whipped topping. Joan Denson

in pecans, rice krispies and vanilla. Cool. Spread coconut on waxed paper. Make mixture into balls about the size of walnuts, roll in coconut. Kathleen Taylor

cake. Top with caramel mixture. Drizzle remaining cake batter over top mixture. Bake an additional 15 to 20 minutes. Cool and cut into bars. Linda Young

Fresh Apple Cake 3 cups apples, peeled and chopped 1 cup butter or oil 2 cups self-rising flour 1 cup chopped nuts 2 cups sugar 3 eggs 1 tsp. cinnamon 1 tsp. vanilla Heat oven to 250 degrees. Place apples in large bowl. Add sugar, butter or the oil and eggs. Stir with a wooden spoon. Add nuts and dry ingredients. Batter will be stiff. Pour in prepared bundt pan. Bake 55 minutes. Ellen Jackson

salt, baking powder and 2 cups sugar in a large bowl. Stir in the oil, eggs, orange juice and vanilla; mix well. Add apple pie filling and stir. Pour batter evenly into the prepared pan. Bake uncovered for one hour. Let cool for 15 minutes. Invert onto serving plate and cool. Drizzle with citrus glaze if desired. Optional glaze: In a medium bowl, beat one cup powdered sugar and 1 Tbsp. orange juice for one minute or until smooth. Add additional orange juice by the tsp. if needed for desired consistency. Linda Young

Sugar Dusted Apple Bundt Cake Pan prep: 2 Tbsp. sugar 1/2 tsp. ground cinnamon Cake batter: 3 cups all-purpose flour 1/2 tsp. salt 2 1/2 tsp. baking powder 2 cups sugar 1 cup vegetable oil 4 eggs, beaten 1/3 cup orange juice 2 tsp. vanilla extract 1 (21 oz.) can Lucky Leaf Premium Apple Pie Filling Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan or bundt cake pan. In a small bowl, mix 2 Tbsp. sugar and cinnamon and sprinkle bottom and sides of pan. Combine the flour,

Rum Cake 1 box yellow cake mix 1 box instant vanilla pudding mix 4 eggs 1/2 cup oil 1/2 cup water 1/2 cup rum Mix and pour in bundt pan, greased. Put nuts on bottom. Bake 45 minutes at 325-350 degrees. (Baking times depend on oven.) Glaze: 1 cup sugar 1 stick margarine 1/4 cup rum 1/4 cup water Boil for one minute. Pour over cake in pan and let it soak up. Ellen Jackson

Holiday Fruit Bake 1 can pear halves 1 can pineapple chunks 1 can apricot halves Cinnamon Raisin Scones 1/4 cup butter, melted 2 cups flour 1/3 cup brown sugar 1 tsp. cinnamon Drain fruits, reserving two ta1/3 cup sugar blespoons of syrup from each. 1/2 cup butter, cut in inches Arrange fruit in baking dish. 1/2 tsp. salt Combine reserved syrups, melted 1 cup raisins butter and brown sugar. Drizzle 1/3 cup heavy cream over fruit. Bake at 325 degrees Mix flour, sugar, salt and cinna- for 20 minutes. Serve hot. mon. Add butter chunks. Add Evelyn Flight cream then raisins. Work dough on floured surface. Cut into 12 Chocolate Caramel Bars triangular pieces. Bake 10 min- 1 box German chocolate cake utes at 425ºF. Turn halfway. Re- mix duce heat to 350ºF for 20 3/4 cup margarine, melted minutes. Turn halfway. 2/3 cup sweetened condensed Garry W. and Cathy Brown milk 1 cup chopped nuts No Bake Cookies 1 (14 oz.) package caramels 1 stick butter or margarine 1 cup chocolate chips 3/4 cup sugar Preheat oven to 350 degrees. 1 cup chopped dates Lightly grease a 13x9x2 inch 2 eggs, well beaten baking pan. Set aside. In a 1 cup pecans, finely chopped medium bowl, combine cake 1 cup Rice Krispies mix, margarine and 1/3 cup of 1 tsp. vanilla the milk. Mix well. Spread half 1 1/2 cups shredded coconut the mixture into prepared baking In large skillet, over low heat, pan. Bake at 350 degrees for barely melt butter. Stir in sugar, eight minutes. Remove from dates and eggs. Continue stirring oven. In a small saucepan, melt and cook slowly until thick, 10 chocolate. In another saucepan, minutes or more. After mixture melt caramels in the remaining thickens, remove from heat. Stir milk. Spread chocolate over

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16 —HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. —

HOLIDAY Thanksgiving

Save time and oven space by grilling your turkey By ELIZABETH KARMEL

in the cool brine. If necessary, add more water to cover turkey and top with a weight to make sure it is completely covered with the liquid. Refrigerate for 8 to 12 hours.

Associated Press

It all started with the Butterball Turkey Talk-Line! My love of grilled turkey, that is! Early in my career, I managed and promoted the annual Thanksgiving help line. And every fall, all of the operators would gather together for a training session that would prepare these “cooking counselors” for the nation’s upcoming turkey trauma. Everyone was assigned a different turkey cooking method and brand of turkey so we could all be familiar with the different scenarios home cooks might face. As I watched all the veteran operators lobby to get the grilled and smoked turkey assignments, I wondered why. But after my first session, I knew! The flavor, texture and aroma of the grilled and smoked turkeys were far and away tastier than any other method, even the classic open-pan roasting method. The natural convection-style heat of the outdoor grill is perfect for cooking a Thanksgiving turkey. But you must use a grill that has a lid and is configured for indirect heat. This is not a job for an open braiser! The lid down/indirect heatmethod ensures that the skin is golden brown and crisp at the same time that the bird is done. And there’s another benefit, too. All that hot air rotating around the big bird means the outdoor grill method takes less time than traditional oven roasting. Plus, moving the turkey onto the grill frees up oven space for all those wonderful sides you’re craving. In recent years, I’ve upped my game by adding a brine to the recipe to produce the juiciest, tastiest, most golden brown and picture-perfect turkey you can image. The brine seasons the turkey to the bone and ensures it will be juicy. If you are brining the bird, it is important to buy a natural turkey that has not been pre-basted (pumped full of salt water). It’s been many years since my Butterball days, yet every Thanksgiving, I am still “on call” for a select few. While I am cooking my own meal or getting

Matthew Mead | AP

Grilled turkey with maple Southern Comfort glaze prepared with an orange turkey brine. Using an indirect heat outdoor grill can take less time than traditional oven roasting.

ready to enjoy the fruits of someone else’s labor, I am on speed dial wherever I am. And answering their calls — having a turkey trauma moment, a laugh and ultimately assuring them that the turkey is going to be great (always grilled!) — has become as much a part of my Thanksgiving tradition as the turkey itself. Orange Turkey Brine Brining helps ensure that the turkey stays juicy while roasting. This orange brine complements the maple-Southern Comfort glaze and scents the turkey

with Thanksgiving’s favorite seasonings. Though some people use coolers or buckets to brine their turkeys, the easiest way is with a large brining or zip-close plastic bag. Most grocers sell them this time of year. Start to finish: 1 hour, plus brining time Makes enough for a 12- to 14-pound turkey 6 cups water 1 cup packed dark brown sugar 2 cups Kosher salt 3 cups ice 2 large navel oranges, quartered 3 tablespoons whole cloves

3 bay leaves 2 teaspoons black peppercorns In a large saucepan over high heat, combine the water, sugar and salt. Bring to a boil, stirring to dissolve the sugar and salt. Remove the pan from the heat and add the ice. Stir until melted. In a turkey brining bag or other foodsafe container large enough to hold the turkey and liquid, combine an additional 2 quarts of cool water, the oranges, cloves, bay leaves and peppercorns. Add the warm sugar-salt solution and stir. Let come to room temperature before using. To use the brine, submerge the turkey

Grilled Turkey With Maple-Southern Comfort Glaze The sweet maple syrup, sharply sweet notes of orange — and of course the Southern Comfort — combine not only to create a luscious glaze for the turkey, but also lend an amazing flavor to the pan juices, which make a wonderful gravy. Just remember to glaze only during the final 30 minutes of cooking to prevent burning. Start to finish: 2 to 3 hours (mostly inactive), depending on size of the turkey Servings: 14 1/2 cup maple syrup Juice of 1 small orange 2 tablespoons Southern Comfort 12- to 14-pound turkey, thawed and brined (neck and giblets removed) 1 to 2 tablespoons olive oil Ground black pepper Prepare your grill for indirect, medium heat cooking. On a charcoal grill, this entails banking the coals to one side. On a gas grill, it means turning off one or more burners to create a cooler side. In a small bowl or 2-cup measuring cup, whisk together the maple syrup, orange juice and Southern Comfort. Set aside. To prepare the turkey for grilling, remove it from the brine. Set it on a large cutting board. Use kitchen twine to tie together the ends of the legs, then tuck the tips of the wings under them. Brush the olive oil over the entire turkey, then season it with black pepper. Place the turkey on a disposable foil pan before setting on the grill grates. Cover the grill and cook for 11 to 13 minutes per pound, or until an instantread thermometer inserted at the thickest part of the thigh (not touching the bone) registers 175 F and the juices run clear. Brush glaze on the turkey during the final 30 minutes of the cooking time. Transfer turkey to a platter and let stand for at least 20 minutes before carving.

Sweet and wild — stuffing that goes with the grain By ALISON LADMAN Associated Press

Stop fussing over whether to prepare your Thanksgiving stuffing inside or alongside the turkey. Your life will be so much easier if you just embrace the wonder that is casserole dish stuffing. And to help get you over that hump, we created a stuffing with big, bold flavors and plenty of texture. We kept the classic add-ins like celery, onions, thyme and sage, but sweetened them up with diced apples and golden raisins. Add a generous stick of butter and hearty wild rice, and you have a stuffing that will leave you delightfully stuffed. By the way, the easiest way to cook wild rice is to treat it like pasta. Bring a medium saucepan of water to a boil, add about 1/3 cup of uncooked wild rice and cook for 45 to 55 minutes, then drain. Multigrain And Wild Rice StuffMultigrain and wild rice stuffing with apples and herbs. ing With Apples And Herbs Start to finish: 1 hour (15 minutes active) Servings: 8 2 medium yellow onions, chopped 1 teaspoon salt 1/2 cup (1 stick) unsalted butter 4 stalks celery, diced 1/2 teaspoon ground black pepper

Matthew Mead | AP

1 bunch scallions, finely chopped 1/2 cup chopped fresh parsley

1/4 cup chopped fresh sage 1/4 cup chopped fresh tarragon 1 cup cooked wild rice 3 medium apples, peeled and diced 1 cup golden raisins 1 loaf multigrain bread, cubed and toasted 2 1/2 cups low-sodium turkey or chicken broth or stock Heat the oven to 400 F. Coat a large casserole or 9-by-13-inch baking pan with cooking spray. In a large skillet over medium-high, melt the butter. Add the onions and celery and cook until tender, 7 to 8 minutes. Remove the pan from the heat and stir in the salt, pepper, scallions, parsley, sage and tarragon. In a large bowl, combine the onion mixture with the cooked rice, apples, raisins and bread cubes. Stir in the broth. Spoon into the prepared pan and cook, uncovered, for 30 minutes. Nutrition information per serving: 330 calories; 120 calories from fat (36 percent of total calories); 13 g fat (8 g saturated; 0 g trans fats); 30 mg cholesterol; 48 g carbohydrate; 7 g fiber; 22 g sugar; 8 g protein; 440 mg sodium.

HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. — — 17

HOLIDAY Thanksgiving

Sweet potatoes go savory with Parmesan cauliflower By ALISON LADMAN Associated Press

Sweet potatoes generally get one of three treatments at the Thanksgiving table. They are mashed like regular potatoes; they are roasted like squash, or they are saturated with sugar until they no longer resemble a vegetable. We decided there had to be an alternative. We still mashed them, but we also doctored them up with a second mash — a puree of cauliflower and Parmesan cheese. The sweet and savory of those ingredients play so wonderfully together, you’ll never go back to the three usual suspects. Matthew Mead | AP

Orange Sweet Potatoes Swirled With Parmesan Cauliflower Puree Start to finish: 1 hour 15 minutes (15 minutes active) Servings: 8 4 large sweet potatoes 16 ounces cauliflower florets, fresh or frozen 4 tablespoons butter, divided Zest of 1 orange Salt and ground black pepper 1 cup shredded Parmesan Heat the oven to 400 F. Poke the sweet potatoes all over with a fork. Place the sweet potatoes directly on the oven’s center rack and bake for Bake, directly on the rack for 1 hour, or until completely tender. While the sweet potatoes cook, steam the cauliflower. Set a steamer basket in a medium saucepan with 1/2 inch of water. Place the saucepan over mediumhigh heat and add the cauliflower to the steamer basket. Cover and cook until the cauliflower is very tender, about 15 minutes. Remove the cauliflower from the

Gruyere roasted brussels sprouts with pepitas and dates.

Be thankful for well dressed Brussels sprouts Matthew Mead | AP

Orange sweet potatoes swirled with Parmesan cauliflower puree.

Osteamer and set aside. When the sweet potatoes are baked, let them cool until easily handled. Peel the sweet potatoes, then place the flesh in a large bowl. Add 3 tablespoons of the butter and the orange zest, then mash well. Season with salt and pepper, cover the bowl and set aside. Place the steamed cauliflower and the remaining 1 tablespoon of butter in the food processor. Process until pureed. Add the

Parmesan, then pulse to combine. Add the cauliflower puree to the sweet potatoes, using a spoon to swirl the two together without completely mixing them. Nutrition information per serving: 180 calories; 90 calories from fat (50 percent of total calories); 10 g fat (6 g saturated; 0 g trans fats); 25 mg cholesterol; 15 g carbohydrate; 3 g fiber; 5 g sugar; 8 g protein; 360 mg sodium.

By ALISON LADMAN Associated Press

Whatever you do this Thanksgiving, don’t spoil your spread with underdressed vegetables. Sure, well-dressed produce — such as green beans adorned with bacon or carrots swimming in butter — are less healthy than those that are simply steamed and seasoned. But they also taste a heck of a lot better. And since this is Thanksgiving, why not live a little? To get you in the mood, we dressed our roasted Brussels sprouts with Gruyere cheese, pumpkin seeds and dates. Sweet,

cheesy, caramelized delicious- a rimmed baking sheet. Drizzle ness. with the olive oil and toss to coat. Season with salt and pepper. Gruyere Roasted Brussels Roast for 30 to 40 minutes, or Sprouts With Pepitas And until tender and well browned. Dates Sprinkle with the shredded Start to finish: 1 hour (20 min- cheese and return to the oven for utes active) 10 minutes. Servings: 6 Transfer to a serving dish and 2 pounds Brussels sprouts, sprinkle with the pumpkin seeds trimmed and halved and dates. 1 tablespoon olive oil Nutrition information per servSalt and ground black pepper ing: 250 calories; 110 calories 1 cup shredded Gruyere cheese from fat (44 percent of total calo1/4 cup pumpkin seeds (also ries); 13 g fat (4.5 g saturated; 0 called pepitas), toasted g trans fats); 20 mg cholesterol; 1/2 cup chopped dates 26 g carbohydrate; 7 g fiber; 13 Heat the oven to 400 F. g sugar; 14 g protein; 260 mg Spread the Brussels sprouts on sodium.

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18 —HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. —

HOLIDAY Thanksgiving

A guide to take the pain out of Thanksgiving math By J.M. HIRSCH

the meat. Do it every 30 minutes, but no more. Opening the oven door too frequently lets heat escape and can significantly slow the cooking.

AP Food Editor

Thanksgiving is coming and you need to just relax and embrace the horror. Accept the fact that you’ll get at least something wrong. The turkey will be too big. Or too small. Or too frozen. There won’t be enough mashed potatoes, or maybe you’ll forget to salt them. Maybe you’ll have rivers of gravy, but only enough stuffing for two people. Which is just as well, because you probably won’t remember what temperature the stuffing is supposed to be cooked to anyway. We can’t solve all of those problems for you, but we can give you a cheat sheet to help you avoid at least a few blunders. We’ve done some of the most common Thanksgiving math for you. Now you can focus on more important things, such as who will sit next to your obnoxious uncle or how to deflect your mother-in-law’s unwanted housekeeping advice. Because this is Thanksgiving, all serving estimates are generous to allow for plenty of seconds and leftovers. How Big? For turkeys less than 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have very ample leftovers, aim for 1 1/2 pounds per person no matter how big the turkey is. • For 8 people, buy a 12-pound turkey • For 10 people, buy a 15pound turkey • For 12 people, buy an 18pound turkey • For 14 people, buy a 20pound turkey The Big Thaw The safest way to thaw a frozen turkey is in the refrigerator. You’ll need about 24 hours per 4 to 5 pounds of turkey. For speedier thawing, put the turkey in a sink of cold water. Change the water every 30 minutes, and plan for about 30 minutes per pound. The Brine A good brine uses kosher salt and sugar in a 1-to-1 ratio, and usually no more than 1 cup of each. Feel free to add any other seasonings. Brines typically are made by heating the salt, sugar and seasonings with a bit of water until dissolved. This mixture then is diluted with additional cold water (volume will vary depending on the size of your bird) and ice. Be certain the brine is completely cooled before adding the turkey. Turkeys should be brined for at least 8 to 10 hours, but can go as long as 72 hours. A good rule of thumb is, the longer the brine, the weaker the brine. So for a 10hour soak, use 1 cup each of salt and sugar. For a longer one, consider backing down to 3/4 cup each. Always keep the bird refrigerated during brining. If the turkey is too big, an ice-filled cooler stored outside works, too.

The Rest The turkey never should go directly from the oven to the table. Like most meat, it needs to rest before serving for the juices to redistribute. Cover the turkey with foil and a few bath towels layered over that (to keep it warm), then let it rest for 20 to 30 minutes.

• Cranberry sauce: a 12-ounce package of fresh cranberries makes about 2 1/4 cups of sauce; a 16-ounce can has 6 servings • Gravy: plan for 1/3 cup of gravy per person • Green beans: 1 1/2 pounds of beans makes 6 to 8 servings • Mashed potatoes: a 5-pound bag of potatoes makes 10 to 12 servings • Stuffing: a 14-ounce bag of stuffing makes about 11 servings

est slices will require 1 cup of heavy cream beaten with 2 tablespoons powdered sugar (a splash of vanilla extract is nice, too) • Ice cream: a la mode doesn’t require much • 1 pint per pie should suffice

The Leftovers For food safety reasons, leftovers should be cleared from the table and refrigerated within two hours of being served. Once refrigerated, they should be conThe Desserts sumed within three to four days. • Pie: a 9-inch pie can be cut Leftovers can be frozen for three The Sides into 8 modest slices. to four months. Though safe to • Carrots: a 1-pound bag makes • Whipped cream: Dolloping consume after four months, they 4 to 5 servings whipped cream on those 8 mod- will start to taste off.


Larry Crowe, File | AP

A turkey with thermometer. Use an instant thermometer inserted at the innermost part of the thigh (without touching bone) to determine when your turkey is done. The meat needs to hit 165 F for safe eating, though some people say thigh meat tastes better at 170 F.

hours at 325 F • 20-pound turkey: 5 to 6 hours The Roast Roasting temperatures vary at 325 F widely by recipe. Some go at a The Baste slow and steady 325 F. Others crank the heat to 400 F or 425 F Basting the bird with its juices for the first hour, then drop it helps crisp the skin and flavor down for the rest of the time. However you roast, use an instant thermometer inserted at the innermost part of the thigh (without touching bone) to determine when your turkey is done. The meat needs to hit 165 F for safe eating, though some people say thigh meat tastes better at 170 F. If the outside of the bird gets too dark before the center reaches the proper temperature, cover it with foil. The following roasting time estimates are based on a stuffed turkey cooked at 325 F. Reduce cooking time by 20 to 40 minutes for turkeys that are not stuffed (estimate total roasting times at 15 minutes per pound for unstuffed birds). And remember, a crowded oven cooks more slowly, so plan ahead if your bird needs to share the space. Using a convection oven? They are great at browning, but require heating or timing adjustments. Either cut the temperature by about 25 F from what is called for by the recipe and cook for the time directed, or roast at the suggested temperature, but reduce the cooking time by about 25 percent. The following times are for a standard oven: • 12-pound turkey: 3 to 4 hours at 325 F • 15-pound turkey: 4 to 4 1/2 hours at 325 F • 18-pound turkey: 4 1/2 to 5

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Mexican Coke in U.S. will still use cane sugar By CANDICE CHOI AP Food Industry Writer

NEW YORK (AP) — Fans of “Mexican Coke” in the U.S. need not worry about losing the cane sugar that sweetens their favorite drink. Americans who buy the glass bottles of Coke exported from Mexico may have been dismayed by recent online reports that an independent bottler that supplies the drinks planned to switch from sugar to fructose to cut costs. In the U.S., Coke is sweetened with high-fructose syrup, which has made bottles of “Mexicoke” a sought-after beverage in some circles. Arca Continental, the Mexican bottler in question, stressed in a statement that it has no plans to

change the sweetener for the “Coca-Cola Nostalgia” bottles it exports to the U.S. Those will continue to use 100 percent cane sugar, it said. The company’s CEO said last week that the bottler could consider using more fructose, but that was only for drinks distributed in Mexico. Notably, Arca already uses both sugar and high-fructose corn syrup to sweeten its drinks in Mexico. The ratio varies depending on the commodity prices, the company said in an email. Arca isn’t the only Coke bottler in Mexico. But a representative for Coca-Cola in Atlanta said the U.S. business imports only CocaCola sweetened with cane sugar from Mexico.

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HOLIDAY Turkeys We asked students in several Putnam County Schools to draw us some hand turkeys and send us their recipes for the Thanksgiving bird. Here they are. Please note that in most cases, we took the names from the children’s own handwriting, so we apologize if we get names wrong.

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20 —HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. —

HOLIDAY Turn the stove on to nine degrees. Chop the turkey and cook it for five minutes. Put on gloves. Take the turkey out and eat. — Isaiah Stubbs Kasey Nichols’ Sycamore First Grade

ing on it and put it in the oven for 15 minutes. Take it out and eat it. — Carrie Jones

Get the turkey. Put it in the oven. Invite people. Get it out of Put it in the oven for a short time. Take it out and let it cool the oven and eat it! — Sammy Abougor down. Eat it with chicken sauce. — Violet Rich Get a chicken and chop it into little pieces. Sprinkle salt. Pop it Roast it in a pan for 20 minutes. in the oven. Let cool off and eat! Take it out and eat with a fork. — Allison Houck — Macy Aubrey

Ty Street, Sycamore Put it on the stove. Put spice on Put it in the oven for 50 minutes. Take it out and eat it with it. Take it off the stove and eat! — Mylee Bumbalough your hands. — Jaylie Jones Flour the turkey and thaw it. Bake it about 20 minutes. Take Get flour and chicken from the out of the oven. Then, cut it and store. Bake it for four hours. Take it out and let it cool off. Eat it put it on the table. — Savanna Clark with a fork. — Liem Porter Put it in the oven and cook for eight minutes.Take it out and eat! Go to Walmart and get butter — Miguel Manuel and the turkey. Put it in the stove for seven minutes. Take it out and Gracie Kirby, Sycamore Put it on the grill. Cook for as share it. — Adyson Self long as Dad says and take it inside and eat it. — Grayson Dillon Roast it and skin it and eat it. — Aaron Sperle Go to the store and pick out a turkey. Cook it on the stove for Get a turkey from a farm. Take 20 minutes. Stuff the turkey with the feathers off and put it in the oven. Cook for about 5 minutes seasoning and eat it. — Camryn Graham and eat! — Jack Sorenson Peel it and put it in the oven for 13 seconds. Cut it and eat it with Put it in a pan. Cook it for five a fork and spoon. — Jesse Hawn minutes. Take it out of the pan and eat it with ice cream. — Pavel Villa Salinas Matthew Hamlet, Sycamore Put it in the oven for 10 minutes. Put powder on it and put it back in the oven for 10 minutes. Serve it on a plate. Subscribe to the Herald-Citizen — Makinsey Johnson Get the feathers off. Put season-


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Baxter Elementary turkeys from Cindy Brown’s kindergarten class.

Putnam County Senior Citizens at the Cookeville Activity Center wish you


“Home Away from Home”

- Dora May Malone

“I like the dances”

- Jesse Noe

“Bingo & lunch”

- Beth Hardey

- Leonard Maddux

“Dances, Meals & Fellowship”

“Being with people”

“Great place to be”

- Bill Huddleston

- Hilda Smith

“Maxine is a delight; wonderful atmosphere”

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“Maxine has created a wonderful environment. It’s a great place to come to, like family.”

“I Love It! Sharing and Caring!”

“Atmosphere, happy & friendly”

“I Love All Activities”

- Glenda Simmons

- Chris & Theresa Smith

“Means Everything to me”

- Clarice Bush

- Marvon Huddleston

- Ruth Shubert

“Great Environment! Director cares for seniors.”

- Norman Morgan

family” “Meet everyone at the senior center, “Family place, like my- Donna Moss I met my husband here” - Helen Shaeffer “Wonderful fellowship” - Cindy Cowart “Better than Medicine!” - Opal Bohannon “Wee bowling”

“Maxine is the hostess with the most”

“A family away from home” - Gail McCall

- Gloria

Putnam County Senior Center • 186 South Walnut Avenue • Cookeville 931-526-9318




Now located at the Senior Citizens Center! Clients of all ages welcome Tuesday - Friday 9am-5pm Call 520-1666 for appointment

22 —HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. —

HOLIDAY First, you shoot the turkey. Next, you cut its head off and pluck the feathers. Then, you put it in fire for 13 minutes. Last, you get a butcher knife and cut the turkey. — Noah Knowles Sandy Summers Baxter Second Grade First, I would get my turkey at Walmart. Next, I would set the stove to 30 minutes. Then, I would put the turkey in the stove. Last, I take the turkey out and have broccoli on the side. — Liam Alexander Perry I would go to a farm and get a turkey. I will cut off its head. I would put it in the oven at 100 de- Kelly, Baxter grees for five minutes. First, I have to go and get a big — Madisyn Dull fat turkey. Next, I put the turkey in First, I would go to the woods the oven. I set it for 50 minutes. and kill a turkey. Next, I would Last, I like to eat my turkey with take it home and cook it for two the skin. — Reese Jones hours at 100 degrees. Then I would put chicken nuggets on it with ketchup and ham. Last, I First, I would buy the turkey. would set the table. Then I would Next, I would cook the turkey at 100 degrees. Then, I would serve invite friends over to eat! — Braydan Jackson the turkey. Last, we would eat all of the turkey. — Wesley Bradley First, I would go to the store for my turkey. Next, I would put the turkey in the microwave for 36 First, I go to the store to buy my minutes. Last, I would have it with turkey. Next, I will bring it home and put it in the oven. Then, cook mashed potatoes. — Liberty Hilton it for 15 minutes. I would cook it and take it out of the oven. Last, First, I would kill it. Then, I put it on the table. I would then eat would skin it. Next, I would put it it with corn and green beans. — Gracie Hamilton in the oven. Last, I would set the table and eat! First, I would go to the store and — Jacob Lee get a turkey. Next, I would put it First, go hunting for the turkey. in the oven for 30 minutes. Then, Next, get the turkey. Then, cook I get it out of the oven. Last, I eat the turkey. Last, eat the turkey it with nothing else. — Jake McAfee with a lot of candy on the side. — Jason Thomas I would go hunting and shoot it. I would shoot it. I would pluck its I would go camping and build a feathers. I would put it in the oven fire. I would cook it on 100 defor 10 minutes. I would eat it last. grees. I will eat the turkey. — Eli Bullock — Eli Holloway

First, go kill a turkey. Next, I would cook it for a 100 seconds. Then, eat it with steak, green beans and cake. Last, eat all the fat turkey! — Jaxson Rollins First, I would buy the turkey. Next, I cook the turkey for thirty minutes. Then, I serve it. Last, I would eat the turkey with mashed potatoes. — Cate Smith First, buy it at Walmart. Next, smoke it at 75 degrees for one hour. Then, I chop it with a long knife. Last, I feast on it! — Darrian Randolph First, I would go buy a turkey at a store. Next, I would go home and set the oven to 60 degrees. Then, I would set the oven for an hour and put some seasoning on the turkey. Last, I would serve it with mashed potatoes. — Maggie Watts I go get the turkey at the store. I put the turkey in the oven. I set the oven to 50 min. I put it on the table. — Myles Maynard First, I would go to the store and buy a big one. I would put it in the oven. Then, I would set it for five hours. I would then take it out. Last, eat it with mashed potatoes and green beans. — Logan Bo Hunter First, go to the store. Then, I cook my turkey for about 25 minutes. I take the turkey out of the oven and serve it on the table. I will eat my turkey with some corn. — Kiberly Rivera Gallegos

HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. — — 23


Hap Holi py days !

Over 2 1⁄2 cups of salt. Mix the salt in the turkey. Bake for one hour. Then you’re ready to eat. — Jason Sherfield Mildred Bilbrey Burks Elementary First Grade

Then you are done and that is that. — Garrett Walker-Wessels

6. Add salt and pepper. — Bailey Bradley

Cut the turkey with a knife. First, you put it in the oven. Then put tomatoes in it. Put the Then you take it out. After you take it out, you decorate it. turkey in the oven. — Ester Ordonez — Melvin Salvador

You stuff a turkey. A big turkey gets cooked for 60 minutes. A little turkey is cooked for 40 minutes. Salt and pepper and then you eat it. — Lily Haville

Ingredients: 3 cups of milk 1 cup of flour 1 fat turkey 3 cups of peanut oil Put the turkey in the oven for 30 minutes. — Landon Raines

You buy the turkey. Then you take it home. Then you cook it. Then you put salt and pepper . Then you eat it, and that’s how you cook a turkey. — Logan Montgomery

I kill the turkey. Put the turkey in hot water. The hot water will get the feathers off. Put peppers on it. Put it in the frig. — Tristan McCloud Ingredients: Chicken 2 cups of flour 1 cup of milk 3 pieces of ham 2 cups of water 3 cups of sugar 1 cup of salt sauce. Put butter in it. Put it in a bowl. Mix it up. Put it in the oven. — Haylee Garthwait Step 1: Cut the turkey. Step 2: Bake the turkey. Step 3: Put salt on it. Step 4: Eat it. — James Cravens

1. Buy the turkey from the I go by the store to get it. Then store. I put it in the oven for one 2. Check the turkey for germs. minute. Then I take it out of the 3. Put it in the oven. oven. You put salt on it. Then you 4. The degrees 260. 5. Take out of oven. put it on the plate. — Zoie Jernigan 6. Let it cool and eat. — Colt Elrod 1. Go to the store for a turkey. Buy it. How to cook a turkey: 2. Check the turkey for germs. 1. Get a turkey. 3. Put it in the oven for 260 de- 2. Put it in the oven. grees. 3. It’s 25 minutes. Eat it! 4. Take it out and let it cool. — Jaylen Bohannon 5. Boil stuffed.


Cut the turkey with a knife. Put salt and pepper on it. Use carrots to make it good. — David Cisneros You need to kill a turkey. Then you will cut the skin off. Then bake it for 40 minutes. Then you eat it. — Madison Sparks Ingredients: Flour Sugar Milk Cooking sauce You get a two-foot pan and cook it for 30 minutes.


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24 â&#x20AC;&#x201D;HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. â&#x20AC;&#x201D;


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HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. — — 25

HOLIDAY I would put it in the oven and put it on 40 minutes because we like it burnt. And we would eat it burnt. — Alayna Morris From the first graders of Mary Ann Danner, Dona Zoodsma, Beverly Calfee and Teresa Sparks at Northeast Elementary You go to a farm and kill a turkey. Get the feathers off and turn on the stove. Put the turkey in a pot with salt and cook for four minutes. Then it’s ready to eat. — Taylan Dam Go out and hunt a turkey. You shoot it in the head, pluck it, skin it, and get all the blood out. Dress it up with some ranch and cook it for 20 minutes. Take it out, put it on a plate and get silverware, napkins and a drink. Then you eat the turkey. — Canaan Gibson Go to wild to get a turkey. We catch it in a net. Then we cut it and get all the not good stuff like the legs and head off. Then we cook in the oven for about 10 minutes. Then its ready to eat. — Cameron Mullenax Get a turkey at the store. Then you put on the stove so it can get hot. Then you grill so it can get crispy. Then you let it cool for a minute. Then you eat it. — Gabbi Romero Get a turkey from the wild. Then you cook it on the grill for 40 or more minutes. Then you put lettuce, apples and tomatoes around it. Then you put it in an oval dish. Then you freeze it for just one minute and then you eat it. — Katie Simpson I ask my dad to find some turkey. I ask my dad to bring his gun and he shoots the turkey. And we go home at our house. And we pick the feathers out. Then cut it with the sharpest stick

knife. And we put it into big beeps, you take it out and eat it. — Grace Krug pieces. And we get it into the oven. We get it out of the oven. We cut it into little pieces for us. Go to Walmart and get a turkey — Ethan Richey so you don’t have to kill it. You can just buy it and it’s under a You have to pluck the feathers light already cooked. Put it in the and you cut the head off. Then oven real quick to warm it up, you have to put stuffing in it. come to school, and eat it with Then you cook it. Then you eat everyone. Put on tablecloths and decorations. it. — Dillon Mineer — Neigel Wiley You put it in the oven and then First, you break the head off the you bake it. Then you put sugar turkey. Then you pull off the feathers. Put it in a giant pan with on it. — Breeanna Ribardi hot water and cook it. — Hillary Andres-Sebastian Well, I first would shoot one. Then I would get all the feathers I’m going to get it from the off it. Then I will take it home store. I am going to put it in the and cook it. Then we will eat din- refrigerator and get it out of the refrigerator. Put it on the stove ner and eat it. — River for two minutes. Take it off the stove and put flour and eggs on We go to my grandma’s house. it. Then sing Happy ThanksgivGrandma goes to Walmart and ing! — Alyceonna Childers buys a turkey. She puts salt on it and cooks it for about 30 minutes. You put in the refrigerator, My uncle and my cousins come and then you take back out and to my house. We buy a turkey at warm it up. Then you eat it with Walmart and put it in a frying macaroni, corn, potatoes and pan. We cook it for six seconds while we watch a football game. chicken nuggets. — Logan Bass Then you eat it with boiled eggs. — Alexander Dixon First, you go out and hunt a turkey. Then, you have to pull off At Thanksgiving, my cousin’s the feathers. Put on some hot family comes to my house. My sauce and cook it for 60 hours. Grandma fixes a bunch of food. Then you eat it with some My daddy and me go out with a BB gun and shoot a turkey. We ketchup. — Gianna Belber put in the oven for two hours. Then we eat. — Zack Hicks You go to Walmart and buy a turkey. Bake it for one minute. You go buy a turkey and you Then you eat it. — Evan Beria buy some wrap. You put wrap on the turkey before you pop it in You go to a farm and they will the oven. Before you put it in the give you a turkey. Take the feath- oven, you put toothpicks through ers off and wash it off and dry it. the wrapper. Put it in the oven for Put it in a pan to cook with some two hours. Take off the wrap and sauce on it. Let it cook for about sticks and eat it. — Tyler Hatcher 10 minutes. When the oven


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When people ask me where I am from, I don’t have a good answer. I grew up in the farmlands of Western New York, but my family moved to Sparta, TN when I was 17, and my parents still reside in that community. I attended Carson Newman College then married my husband, David, a few weeks after graduation. The next four years were spent at the University of Tennessee School of Medicine, then I completed my Family Medicine residency at the University of Cincinnati. For the last eight years, I have been practicing a broad scope of family medicine in East Tennessee. I recently moved to Cookeville and joined Dr. Chet Gentry at Innovative Family Care. I initially chose Family Medicine because I enjoyed the variety and challenges that primary care offers. With experience, however, I have found that I value the relationships that family medicine fosters even more. I like caring for the entire family, from newborns to great-grandparents. My own family is important to me as well, and my experience as a mother to our four children has helped me immensely to understand and care for patients. My husband (primarily) and I homeschool our three older children, and we were very excited to finalize the adoption of our little one last month. I joined Innovative Family Care because although it is a fledgling practice, I see the potential there to be able to practice the kind of medicine I am passionate about: high quality health care with the patient at the center of all we do. Although more specialized care is sometimes necessary, most chronic conditions, urgent needs and prevention can be best managed by your family physician, in one place. Even when referral to a specialist is necessary, as your family physician, I can help coordinate the care and keep the whole person in mind when making recommendations. In order to keep moving towards better health, there needs to be a partnership between the doctor, the patient and the rest of the health care team. Occasionally this means not giving the patient what they are requesting, but working with them to find a healthier option. I am excited to be living and working in this community and I look forward to putting down some roots here. I am accepting new patients and our office accepts all insurances including Medicare. Hope to see you soon!

26 â&#x20AC;&#x201D;HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. â&#x20AC;&#x201D;


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Classic and modern takes: Thanksgiving green beans By ALISON LADMAN Associated Press

Can we all just agree that by 2013 we should be able to do better by green beans than dumping canned soup and fried onions all over them? Surely, there is a better way. Actually, there are lots of better ways. Even if all you do is crisp some chopped bacon in a skillet, then pop fresh green beans in for a few minutes of stir-frying, the end result will still be better (and probably more welcome at the table). But thatâ&#x20AC;&#x2122;s just the start. To help you get your green bean creativity flowing, weâ&#x20AC;&#x2122;ve given you a basic recipe for cooking them, plus two ways of finishing them â&#x20AC;&#x201D; one with bacon and blue cheese, the other with honeysweetened spicy coconut. But if neither of those do it for you, use

our base, then take those beans in beans and saute until just tender, any direction you like. 8 to 10 minutes. Season with salt and pepper. Green Beans Two Ways Choose one of the two variaStart to finish: 20 minutes tions and gently toss all ingrediServings: 8 ents for either one together with 2 tablespoons olive oil the green beans in the skillet. 3 cloves garlic, minced For the bacon and blue cheese 2 pounds fresh green beans, variation: trimmed Nutrition information per servSalt and ground black pepper ing: 110 calories; 60 calories from For the bacon and blue cheese fat (55 percent of total calories); topping: 7 g fat (2.5 g saturated; 0 g trans 1/2 cup crumbled cooked bacon fats); 10 mg cholesterol; 8 g car1/2 cup crumbled blue cheese bohydrate; 4 g fiber; 3 g sugar; 4 1/4 cup chopped scallions g protein; 190 mg sodium. For the sweet-and-spicy coconut For the sweet-and-spicy coconut topping: topping: 1/4 cup honey Nutrition information per serv1/2 teaspoon red pepper flakes ing: 120 calories; 50 calories 1/2 cup toasted coconut flakes from fat (42 percent of total caloIn a large skillet over medium- ries); 6 g fat (0 g saturated; 0 g high, heat the olive oil. Add the trans fats); 0 mg cholesterol; 17 g garlic and saute for 2 minutes, or carbohydrate; 4 g fiber; 12 g until softened. Add the green sugar; 2 g protein; 60 mg sodium.

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(931) 528-5516 | 815 South Walnut Avenue | Cookeville, TN 38501

Jaylen Bohannon, Burks

matthew Shouse, Burks

Christmas kickoff 2013  

Supplement to Herald-Citizen

Christmas kickoff 2013  

Supplement to Herald-Citizen